Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze.
Stir shallot, oil, vinegar, honey, pepper and salt together in a large bowl until combined.
Drain beets and cut into 1-inch wedges; add to the dressing and toss to coat. Add arugula; toss gently to coat. Top with feta and garnish with additional pepper, if desired.